Strawberry and Apricot Oat Crumble Recipe


Difficulty LevelEasyHealth IndexJust Enjoy
MethodMain Ingredient


 Strawberries8 Ounce (250 Gram)
 Apricots1 Pound (500 Gram)
 Finely grated lemon rind1⁄2
 Lemon juice1 Tablespoon
 Vanilla pod1 , split lengthways
 Clear honey/Soft dark brown sugar2 Tablespoon
 Medium rolled oats4 Ounce (125 Gram)
 Wholemeal flour3 Ounce (75 Gram)
 Butter3 Ounce (75 Gram)
 Almonds/Brazil nuts2 Ounce, toasted and finely chopped (50 Gram)
 Soft light brown sugar1 Tablespoon
 Fromage frais/Thick natural yogurt/creme fraiche1⁄2 Cup (8 tbs) (To Serve)

Nutrition Facts

Serving size: Complete recipe

Calories 2163 Calories from Fat 948

% Daily Value*

Total Fat 110 g168.5%

Saturated Fat 47.4 g236.8%

Trans Fat 0 g

Cholesterol 182.9 mg

Sodium 22.5 mg0.9%

Total Carbohydrates 262 g87.5%

Dietary Fiber 44.5 g178.1%

Sugars 98.6 g

Protein 58 g115.1%

Vitamin A 218% Vitamin C 315%

Calcium 37.2% Iron 71%

*Based on a 2000 Calorie diet


1. Hull the strawberries and halve any large ones. Cut the apricots in half, remove the stones and roughly quarter the fruit.
2. Mix the apricots and strawberries with the grated lemon rind and lemon juice and pack into a 625-750 g (1/2-1 1/2 Ib) ovenproof dish, or use individual ovenproof cups or ramekins. Put the halved vanilla pod into the middle of the dish and drizzle the honey over the fruit or sprinkle over the dark brown sugar.
3. Mix the rolled oats with the wholemeal flour and then rub the butter into the mixture until it becomes a rough crumble. Add the chopped nuts and light brown sugar and mix well.
4. Spoon the mixture over the prepared fruit and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 25-30 minutes or until the crumble topping is golden brown and crisp. Serve with fromage frais, yogurt or creme fraiche, Don't forget to discard the vanilla pod before you serve.